Mediterranean Stuffed Tomatoes

Prep: 20 minutes; Cook: 5 minutes. To keep the filling from getting mushy, cook the tomatoes right after you've stuffed them.

Yield: 4 servings (serving size: 1/2 tomato with stuffing)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 103
  • Fat: 7g
  • Saturated fat: 2g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 8g
  • Fiber: 1g
  • Cholesterol: 6mg
  • Iron: 1mg
  • Sodium: 303mg
  • Calcium: 39mg

Ingredients

  • 2 large tomatoes
  • 1/2 cup packaged garlic croutons
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 1/4 cup sliced pitted kalamata olives
  • 2 tablespoons reduced-fat vinaigrette or Italian salad dressing
  • 2 tablespoons chopped fresh thyme or basil

Preparation

  1. 1. Preheat broiler.
  2. 2. Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp, leaving 2 shells. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, goat cheese, olives, dressing, and thyme or basil to pulp; mix well. Mound mixture into hollowed tomatoes.
  3. 3. Place tomatoes on a baking sheet or broiler pan. Broil 4-5 inches from heat until hot and cheese melts (about 5 minutes). Serve immediately.
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